Bakery Style Chocolate Chip Cookies

Thick, chewy cookies with perfectly crisp edges

These bakery-style chocolate chip cookies are thick, chewy, and loaded with both semi-sweet and milk chocolate chips for an indulgent treat.

175Min

24Servings

185Cal

MediumLevel

VegetarianKid friendly

#cookies#chocolate#baking#dessert

Equipment

Stand mixer

Mixing bowl

Whisk

Oven

Baking sheet

Parchment paper

Ingredients

Dry Ingredients

all-purpose flour (room temperature)

240 g

cornstarch

4 g

espresso powder

2 g

baking soda

3 g

milk powder

8 g

baking powder

1 g

salt

4.5 g

Wet Ingredients

unsalted butter (cold, cubed)

170 g

dark brown sugar

150 g

granulated sugar

65 g

large egg (room temperature)

1 piece

egg yolk (room temperature)

1 piece

vanilla bean paste

10 ml

Mix-ins & Toppings

semi-sweet chocolate chips

180 g

milk chocolate chips

135 g

flaky sea salt

2 g

Instructions

Prepare dry ingredients

In a bowl add all-purpose flour, baking soda, baking powder, milk powder, espresso powder, cornstarch and salt. Mix well to combine.

3 min

Whisk thoroughly to ensure even distribution of leavening agents

Cream butter and sugars

In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar. Mix on medium speed for about 2–3 minutes, until the mixture looks creamy.

3 minMedium heattimer 3 min

Cold butter creates the perfect texture for thick bakery-style cookies

Add eggs and vanilla

Add the egg, egg yolk, and vanilla bean paste. Mix until fully combined, scraping down the sides of the bowl as needed.

2 min

Room temperature eggs incorporate better and prevent curdling

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined—do not overmix.

2 min

Stop mixing as soon as flour disappears to keep cookies tender

Add chocolate chips

Stir in the semi-sweet and milk chocolate chips until evenly distributed.

1 min

Reserve some chips to press on top for bakery-style appearance

Chill the dough

Cover and refrigerate the dough for at least 2 hours (or up to 24 hours for deeper flavor and thicker cookies).

120 min4°Ctimer 120 min

Longer chill time develops better flavor and prevents spreading

Preheat oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

10 min175°Ctimer 10 min

Proper preheating ensures even baking

Shape cookies

Scoop large portions of dough (about 1 ounce each) and roll loosely into balls. For a bakery look, keep them tall rather than flattened.

10 min

Tall scoops create the signature thick, chewy centers

Bake cookies

Bake for 15-16 minutes, or until edges are set and lightly golden. Centers are still soft and slightly underbaked. Sprinkle flaky sea salt on top immediately after baking.

16 min175°Ctimer 15 min

Slight underbaking creates chewy centers; cookies continue cooking on the sheet

Cool cookies

Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

8 mintimer 8 min

This prevents cookies from breaking while still soft

Original recipe

InstagramRecipe by @iramsfoodstory

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Oven 180°C for 5-7 minutes

Store in an airtight container. Freeze baked cookies for up to 1 month or freeze dough balls for fresh baking.

Notes

• For extra thick cookies, chill dough overnight

• Use a cookie scoop for uniform sizing

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